International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 2 (2021)

Development, analysis and sensory evaluation of jelly drinks from orange concentrate


Abdullah As Sad*, Abdus Subhan, Ruhul Amin, Shamim Reza, Kawsar Mahmud, Ariful Islam, Nasrin Naher Tarin

Jelly drinks is a food product that uses gelling agent to form jelly texture that can be consumed using a straw. Generally, jelly drinks in the market contain synthetic sweeteners, coloring and flavoring agents, as well as low in nutrients content, therefore it needs to be developed in order to obtain more-healthy product. The aims of this research were to determine the best formula of jelly drinks with orange concentrate and determine the nutritional properties and evaluate the sensory of this jelly drinks. During jelly drinks production using gelling agent, the best results were obtained by using 82.22% Water, 0.096% Sodium benzoate, 15.0% Sugar, 0.025% Salt (NaCl), 0.0225% Jelly powder, 0.18% Potassium citrate, 0.20% Citric acid, 2% Orange Concentrate, 0.019% Color, and 0.24% Flavor. Overall analysis shows that orange jelly concentrate which are produced including its color, flavor, structure, is really good and it’s dissolved smoothly in the mouth, increase sweet test and delight the sensory panelist.
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